INGREDIENTS
2 Tablespoons unsalted butter
2 leeks, sliced
6 medium russet potatoes, peeled and diced
herbs—rosemary, bay, juniper berries, sage
2 cups pumpkin, peeled and diced
1 cup organic whole milk
Coarse salt to taste
1 bunch Tuscan kale, ribbed and chopped

DIRECTIONS
Melt butter in a large saucepan over low heat, stir in leeks, cover and cook until soft.
Add potatoes and enough water to cover—about three cups. Bring to a boil.
Tie herbs in cheesecloth or use a tea infuser. Submerge herbs in water with potatoes
and leeks. Cook covered for 20 minutes. Add pumpkin and cook covered for another 20 minutes.
Remove herbs and blend or mash part of the soup to thicken it. Add milk.
Cook another 10 minutes, then turn off heat. Taste for salt and stir in kale.
Cover and let sit for 10 minutes before serving.

Copyright © 2010 Stefanie Samara Hamblen